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Ingredients

Makes 2 dozen

• 2 ounces (4 tablespoons) unsalted butter
• 1/4 cup minced shallot (from 2 shallots)
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 4 ounces lump crabmeat
• 1 ounce Parmesan cheese, grated (1/3 cup)
• 1 tablespoon minced fresh flat-leaf parsley plus 1/4 cup whole leaves, for garnish
• 1/2 teaspoon finely grated lemon zest
• Cayenne pepper
• Coarse salt and freshly ground pepper
• 3 large eggs
• 1 1/2 cups fresh breadcrumbs
• Vegetable oil, for frying
• 2 tablespoons large brine-packed capers, rinsed and dried, for garnish

Description

Fried Capers And Parsley Cut Through The Richness Of These Mini Crab Puffs.

Martha Stewart